RIGHT BYTES

 

 

The ‘season’ed traveller goes now:

Something for everyone during all seasons! For sailing and windsurfing, wait for the trade winds of May and October. For diving & snorkelling, September to November is apt.

‘Savour’ Faire:

The cuisine has a blend of African, Chinese, English, French and Indian flavours – look out for the lobsters and octopuses on your plates! Most dishes usually have bread fruit or coconut milk in them. Ask for the delicious national speciality of the region – La Daube (breadfruit, yams, cassavas and bananas);

Get to work:

Scuba dive for some marine life sightseeing, enjoy water sports and windsurf on the beaches in the evenings… Or take a walk with green turtles for company.

What’s the word?

English and French is fine. A major section of Seychellois speaks Creole, a mélange of French and African dialects.

Keepsake Courtesies:

Pick from jewellery made of Green Snail shells, local handicrafts on fibres, clay and textiles like hats and mats, pottery and batik.